|Source of Information
||Centre for Food Safety
||Skimmed Hi-Calcium Milk Drink
|Product Name and Description
||Product name: Skimmed Hi-Calcium Milk Drink
Manufacturer: Nestlé Hong Kong Limited
Volume: 236 millilitre per pack
Use-by date: June 2, 2018
|Reason For Issuing Alert
- The Centre for Food Safety (CFS) collected the concerned sample from a supermarket in Kwun Tong for testing under its routine Food Surveillance Programme. The test result showed that the sample contained Bacillus cereus at a level of 4 600 000 per gram. Under the Microbiological Guidelines for Food, if ready-to-eat food contains Bacillus cereus at a level of more than 100 000 per gram, it is considered unsatisfactory.
|Action Taken by the Centre for Food Safety
- The CFS had informed the manufacturer and the vendor concerned of the test result. Investigation was conducted at the production plant and the supermarket concerned and follow-up samples were collected for further testing. Investigation is ongoing.
- The CFS had also provided health education on food safety and hygiene for the staff of the production plant and the supermarket and requested them to carry out thorough cleaning and disinfection.
- The CFS will alert the trade, continue to follow up on the incident and take appropriate action in order to safeguard public health and food safety.
|Advice to the Trade
- According to Section 54 of the Public Health and Municipal Services Ordinance (Cap 132), all food available for sale in Hong Kong, locally produced or imported, should be fit for human consumption. An offender is subject to a maximum fine of $50,000 and imprisonment for six months upon conviction.
|Advice to Consumers
- Bacillus cereus is commonly found in the environment. Unhygienic conditions in food processing and storage may give rise to its growth. Consuming food contaminated with excessive Bacillus cereus may cause gastrointestinal upset such as vomiting and diarrhoea.
||The CFS press release
Posted in Bacillus, Bacillus cereus, Food Hygiene, Food Inspections, Food Microbiology, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized
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Posted in Bacillus, Bacillus cereus, Bacteria, Clams, E.coli, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Food Virus, Hygiene, Microbiology, Norovirus, Pathogen, RASFF, Recall
Tagged aromatic herbs, bacillus cereus, escherichia coli, rasff
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Tagged escherichia coli, Pseudomonas spp, rasff, spp
This review identified fourteen reported illness outbreaks attributed to consumption of pathogen-contaminated spice during the period 1973–2010. Countries reporting outbreaks included Canada, Denmark, England and Wales, France, Germany, New Zealand, Norway, Serbia, and the United States. Together, these outbreaks resulted in 1946 reported human illnesses, 128 hospitalizations and two deaths. Infants/children were the primary population segments impacted by 36% (5/14) of spice-attributed outbreaks. Four outbreaks were associated with multiple organisms. Salmonella enterica subspecies enterica was identified as the causative agent in 71% (10/14) of outbreaks, accounting for 87% of reported illnesses. Bacillus spp. was identified as the causative agent in 29% (4/10) of outbreaks, accounting for 13% of illnesses. 71% (10/14) of outbreaks were associated with spices classified as fruits or seeds of the source plant. Consumption of ready-to-eat foods prepared with spices applied after the final food manufacturing pathogen reduction step accounted for 70% of illnesses. Pathogen growth in spiced food is suspected to have played a role in some outbreaks, but it was not likely a contributing factor in three of the larger Salmonella outbreaks, which involved low-moisture foods. Root causes of spice contamination included contributions from both early and late stages of the farm-to-table continuum.
Posted in Bacillus, Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Microbiology, outbreak, Pathogen, Research, Salmonella
Tagged illness outbreaks, salmonella outbreaks, spice